Sweet Potato Stacks with Crispy Sage Leaves

Total Time
50 min
10 min
40 min
A restaurant-worthy side dish from the comfort of your own home. Stacking the ingredients in a muffin pan helps simplify the preparation process.


cooking spray

4 spray(s)

canned chicken broth

¼ cup(s)

heavy whipping cream

2 Tbsp

kosher salt

¾ tsp

uncooked sweet potato(es)

2 large, peeled, thinly sliced

unsalted butter

2 tsp

fresh sage

½ cup(s), use 12 whole leaves


  1. Preheat oven to 400°F. Coat a 12-hole muffin pan with cooking spray.
  2. In a medium bowl, whisk together broth, heavy cream and salt; add potatoes and toss until well-coated.
  3. Layer 4 to 5 sweet potato slices in each prepared muffin hole; drizzle remaining liquid from mixing bowl over potatoes. Cover pan with foil and bake for 20 minutes; uncover pan and bake until tops are browned, about 20 minutes more.
  4. While potatoes bake, to prepare sage leaves, melt butter in a small skillet over medium heat. Add sage leaves and cook, flipping once, until crispy, about 1 to 2 minutes; remove from heat. Top each potato stack with a sage leave when ready to serve. Yields one potato stack per serving.


Use long sweet potatoes that are not too fat in the middle so the potato slices in your stacks are somewhat even.If your stacks don’t brown, put them under the broiler for a minute.

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